Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook 3 to 5 minutes or until golden brown on both sides.
In small bowl, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour apple juice mixture over pork chops. Reduce heat to low; cover and simmer 10 to 15 minutes or until pork is no longer pink in center.
Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat for 5 minutes. Add noodles; return to a boil. Cook 8 to 10 minutes or until carrots and noodles are tender, stirring occasionally. Drain.
Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 tablespoons water; blend until smooth. Add to liquid in skillet; cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained, if desired).
To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley.